Easiest Way to Autumn At Home Homemade Veggie Patty

Jeff Tate

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Easiest Way to Autumn At Home Homemade Veggie Patty Delicious, fresh and tasty.

Homemade Veggie Patty. Spice up this potato and bean veggie patty recipe with some garlic, seasoned salt, or other spices. This recipe is both vegan and gluten-free. The patties have a great texture because of the shredded carrots and corn and make a sturdy patty that you can pan-fry in coconut oil for a mild sweet flavor, or in olive oil with crushed garlic to.

See how to make homemade veggie burgers that are hearty, flavorful and full of vegetables.

Vegan substitutes are included in the recipe.

A chickpea veggie burger is such a versatile patty to make and great if you are new to making your own burgers!

You can have Homemade Veggie Patty using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Homemade Veggie Patty

Prepare of Patty Pastry.
Prepare 8 oz of AP Flour.
You need 1.5 tsp of turmeric.
It’s Pinch of salt.
Prepare 4 oz of cold cubed butter.
It’s 4-5 tbsp of water.
It’s 1 of egg beaten (egg wash).
You need of Veggie Filling.
You need 1/3 cup of veggie stock (optional).
Prepare 1/2 of cabbage thin sliced.
You need 1/2 of onion thin sliced.
You need 1/2 cup of Frozen peas and corn.
You need 1/2 cup of broccoli.
Prepare 1/2 cup of shredded carrots.
Prepare 1/2 tsp of minced hot pepper(optional).
You need 1 tsp of cinnamon.
It’s 1.5 tsp of salt.
It’s 1.5 tsp of pepper.
It’s 1 tsp of garlic powder.
It’s 1/2 tsp of cayenne pepper.

If you have made your own veggie burgers before but they have fallen apart, never fear!

This chickpea patty recipe is very forgiving and the patties stay together during the cooking process better than many other types of beans I have.

Thick, fat, juicy, meaty, super healthy veggie burgers… that are totally plant based!.

The best part about these savory vegan veggie burgers (aside from how ridiculously simple they are to make) is that you get to choose the ingredients.

Homemade Veggie Patty step by step

Okay so for time management sake. Slice and prep all the veggies for the filling. Set aside. Time to make the patty preheat oven 350 f.
In a large bowl whisk together all dry Ingredients (flour, turmeric, salt) set aside.
Now heat a large pan add a little vegetable oil. Add veggies and spices. Cook down until tender and aromatic. Set aside let cool.
Grab the bowl of dry ingredients and add the cubes of butter. With gloves or however you prefer, Start combining the butter until it starts to form a dough. Add water one tbspn at a time.
Roll out dough on clean counter top add some flour if you need. Roll it out to less than 3/4 inch to prepare for circle molds or by hand.
I did mine by hand. You can roll yours out thinner. Not too thin though. Try to make them all the same size if cutting by hand.
Now! Adding the filling. Once filling is cooled to touch, add a small spoon full and place on one half of precut circles. Fold over other half and seal with fork around the edge. Do the same for remainder of dough.
Place on lined sheet pan and brush a little egg wash on the tops off each patty. A Sprinkle of salt on top won’t hurt either 😊 place in oven. Bake until golden and beautiful. I say 10-25 min. Check and rotate after 10 mins Enjoy the flavors.

This vegan veggie burger recipe is one you'll want to make again and again.

Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini-ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger.

Serve them on buns or stuff them in pitas.

I made this exactly as written and ended up with a veggie burger that was too wet to hold together in a patty and had an odd spice flavour (too much cumin and not enough salt).

I'm always on the hunt for fast and flavorful ways to add a veggie component to any meal, from tucking creamy avocado into homemade egg rolls to transforming cauliflower into tater-less tots.